Milo Chiffon Cake
Definitely perfect to serve this delicious Milo chiffon cake at anytime of the day!
Ingredients
- 5 egg yolks - egg with shell, about 70g each
- 15 g caster sugar
- 45 g corn oil
- 100 ml Milo drink
- 1 heapful tbsp Nutella
- 100 g cake flour or plain flour - sifted
- 1 tsp vanilla extract
Meringue
- 5 egg whites
- 45 g caster sugar
- 1 tbsp corn flour (starch)
Instructions
- Combine Milo drink and Nutella together, stir well.
- Beat egg yolks and sugar with a hand whisk until slight pale. Add oil, mix well followed by Milo mixture (step 1) and combine well.
- Sift the flour for the second time directly into the yolk mixture together with the vanilla extract. Stir well and set aside.
- Meringue - Combine sugar and corn flour together, set aside.
- Beat egg whites until frothy. Add sugar mixture in 2 batches and whisk until stiff peak and glossy-looked.
- Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites in 2 separate rounds, gently fold before the next until just combined.
- Pour batter into a 20 cm ungreased chiffon tube pan and bake in preheated oven at 170 deg C for about 40 minutes.
- Remove from oven, invert cake pan immediately on a wire rack to cool completely before unmoulding.
Notes
Please keep in mind that all ovens temperature and baking time varies
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